Garlic Lovers’ Blue Cheese Stuffed Mushrooms

Bite-sized mushroom caps, stuffed with garlic, herbs, blue cheese (or other strong cheese) make these Blue Cheese Stuffed Mushrooms a crowd-pleasing appetizer. Easy to make gluten-free.Stuffed mushrooms are a welcome appetizer at any time of year! These Garlic Lovers’ Blue Cheese Stuffed Mushrooms will definitely be on the menu in our home during the holidays. I tested them several times this fall and they were snapped up quickly. I’m including some tips for success every time.

Mushroom caps make perfect little vessels to stuff full of tasty tidbits, in this case, herbs, garlic, shallots and blue cheese. If you’re not a fan of blue cheese, feel free to substitute any strongly flavoured cheese or even a smoked cheese, like smoked gouda or smoked cheddar.

The key to making stuffed mushrooms is to cook the mushroom caps first. Drizzle or brush them with olive oil so they don’t dry out in the oven. While they’re roasting, prepare the filling on the stove top. Then simply stuff, broil and serve right away while they’re piping hot! Mmm–pop these in your mouth and reach for another one! This is a sublime filling mixture.

You’ll notice in the recipe below that it uses sherry. If you don’t have any on hand, there are other things you can use. Sherry is a fortified wine, so you could use other fortified wines like madeira or even a dry white wine or apple cider. These substitutions won’t provide the same depth of flavour, but since I only used 3 tablespoons in this recipe, it won’t change it too much.

Tips for making Stuffed Mushrooms

Cook the empty mushroom caps first. That way you won’t end up with overcooked filling and undercooked mushrooms. Small mushrooms work best as they’re easier to pop in your mouth!

If you don't have sherry, you could use another fortified wine like madeira or even a dry white wine or apple cider. These substitutions won't provide the same depth of flavour, but since I only used 3 tablespoons in this recipe, it won't change it too much.